Introduction: Although cardiac glycosides toxicity is common in patients taking these kinds of drugs, poisoning occurs rarely in healthy individuals. This case report describes a one-month duration of mistaken consumption of digoxin tablets in a patient that referred to the hospital with gastrointestinal poisoning manifestations. Case Presentation: The case was a 75-year-old female with a history of hypertension, hyperthyroidism, and digestive problems with common symptoms of gastrointestinal toxicity, nausea, and vomiting; mild digoxin toxicity was found rather than a simple gastrointestinal poisoning based on further investigations. Conclusions: Careful examination and EKG evaluation are essential to exclude drug toxicity in all patients referring to the hospital with gastrointestinal symptoms.

Nowadays, milk tablets are considered favorable due to several advantages, including good taste and chewing properties, ease of transport, increased bioavailability, ease of storage, stability of active ingredients and improved functional properties. This study seeks to investigate the characteristics of fermented milk tablets in relation to its use as a beverage producing tablet. The effects of effervescent agent contents (0, 20, 40, 50, 60 %) (citric acid, tartaric acid and sodium bicarbonate) on physical and sensory properties of fermented milk tablets were evaluated. Physical properties, including weight and diameter of the tablet containing different percentages of effervescent agent (i.e.0-60 %) did not differ significantly (P≤0.05). Increasing the level of the effervescent agent (i.e.0-60%) led to hardness reduction, as well as the friability value and dissolution time of this tablet in water. Regarding the sensory properties of the fermented milky drink produced by tablets, the appearance, mouth feel and flavor acceptability of fermented milk tablets containing 40 % effervescent agent had the highest significant score (P≤0.05).

Nowadays thera are a lot of reports on literature about modern techniques to change the bitter taste of chewable adults and children cold tablets, and methods of evaluating these products, such as: wet granulation and solid dispersion. By using solid dispersion method, chewable tablets were made with a sweet taste, and all physical experiments on tablets were carried out The suggested tablets were compared with some Persian made tablets, via some taste evolution method. In comparison it becomes clear that the bitter taste of the suggested tablets changed noticialaly.